Caramel Cream Cheese Pound

This decadent caramel cream cheese pound cake combines rich caramel swirls with a perfectly moist, dense crumb.

Quick Answer: Make caramel cream cheese pound cake by creaming butter, cream cheese, and sugar until fluffy, then adding eggs one at a time. Fold in flour mixture alternating with milk, swirl in caramel sauce, and bake at 325°F for 35-40 minutes until golden.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Dessert

Difficulty: Intermediate

Cuisine: American

Yield: 4 servings

Dietary: Vegetarian

Why You’ll Love This Recipe

Perfect balance of sweet caramel and tangy cream cheese
Stays moist for days
Can be made ahead for special occasions
Simple ingredients you likely have on hand
Freezes beautifully for up to 3 months

Quick Benefits

This caramel cream cheese pound cake delivers restaurant-quality results with basic pantry ingredients. The cream cheese adds incredible moisture while the caramel creates gorgeous swirls and rich flavor throughout.

Ingredients

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp vanilla extract
½ cup whole milk
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 cup packed light brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
1 pinch of salt

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (4–5 minutes). Add eggs one at a time, beating well after each. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix in vanilla extract until just combined. Pour batter into prepared pan, smooth the top, and bake 65–75 minutes, or until a toothpick comes out clean. Cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.
In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.
In a saucepan over medium heat, melt butter. Stir in brown sugar and cook for 2–3 minutes until it bubbles. Slowly add heavy cream while stirring, cook 2–3 more minutes until smooth. Remove from heat and stir in vanilla and salt.
Once cake is cooled, carefully slice it horizontally in half (like a sandwich). Spread the cream filling evenly over the bottom layer, then place the top layer back on. Drizzle warm caramel sauce over the top, letting it drip down the sides.

You Must Know

Room temperature ingredients are crucial for proper mixing
Don’t overmix after adding flour to avoid a tough cake
Cake is done when toothpick has a few moist crumbs
Cool in pan for 10 minutes before removing
Let cool completely before slicing for clean cuts

Serving Suggestions

Warm with vanilla ice cream
Drizzled with extra caramel sauce
Alongside coffee or hot tea
With fresh whipped cream and berries

Creative Variations

Add chopped pecans for crunch
Swirl in chocolate sauce instead of caramel
Add cinnamon to the batter for warmth
Top with cream cheese frosting

Cultural Notes

Pound cake originated in Northern Europe in the 1700s, traditionally made with a pound each of flour, butter, eggs, and sugar. The addition of cream cheese and caramel represents a modern American twist on this classic dessert.

Pro Tips

Use brick-style cream cheese, not spreadable
Tap pan on counter before baking to remove air bubbles
Don’t open oven door during first 25 minutes of baking
Test doneness in center, not edges

Frequently Asked Questions

Q: Can I make this caramel cream cheese pound cake in a bundt pan?
A: Yes, double the recipe and bake for 60-70 minutes.

Q: Why did my cake crack on top?
A: This is normal for pound cakes and shows proper rise.

Q: Can I use low-fat cream cheese?
A: Full-fat is recommended for best texture.

Q: How do I store leftover cake?
A: Cover tightly and store at room temperature up to 3 days.

Q: Can I make my own caramel sauce?
A: Yes, use basic caramel sauce recipe with sugar and cream.

Health Benefits

While this is an indulgent dessert, cream cheese adds protein and calcium. Using portion control and sharing with others makes this special treat part of a balanced diet.

Nutrition

(Per serving, estimate) Calories: 680 • Carbs: 89g • Protein: 9g • Fat: 34g • Sodium: 380mg

Notes

For best results, bring all refrigerated ingredients to room temperature before starting.